Preparation

Fill large bowl with cold water. Working
with 1 Yukon Gold potato at a time, peel,
then cut into 1/8-inch-thick rounds and place
in bowl with water. Repeat with sweet
potatoes. Combine cream, butter, and garlic
in medium saucepan; bring to simmer.
Remove from heat. Mix all herbs in small
bowl. Mix sea salt and black pepper in
another small bowl.

Butter 13x9x2-inch glass baking dish.
Drain potatoes, then pat dry with kitchen
towels. Transfer half of potatoes to prepared
baking dish. Use hands to distribute and
spread evenly. Sprinkle with half of salt-pepper
mixture, then half of herb mixture.
Sprinkle with half of cheese. Repeat with
remaining potatoes, salt-pepper mixture,
herb mixture, and cheese. Pour cream
mixture over gratin, pressing lightly to
submerge potato mixture as much as
possible. DO AHEAD: Can be made 6 hours
ahead. Cover with plastic wrap and chill.
Remove plastic wrap before baking.

Preheat oven to 400°F. Cover gratin
tightly with foil. Bake 30 minutes. Uncover;
bake until top of gratin is golden and most of
liquid is absorbed, about 25 minutes longer.
Let stand 10 minutes; serve.

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Recent Review

Amazingly delicious! I'm a purist and wasn't sure about the herbs, but went ahead because of the other reviews. Glad I did since it was amazingly delicious, and something I will most definitely make again.